![Sardine Hamburg Steak](/en/cookbook/assets/img/00002930.jpg)
Knead well for delicious flavor throughout.
20 minutes
152kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the heads off the sardines and cut lengthwise along the belly. Remove the innards, bones and skin. Mince and then pound with a knife until a sticky consistency is obtained.
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Finely chop up the mushroom and long onion. Cut the carrot into rounds and boil. Drain the corn and remove from the can.
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Mix (1) and (A) in a bowl until consistency thickens. Add in the long onion and mushrooms. Divide in half and form into 2 small oval burger patties.
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Heat the vegetable oil in a fry pan and cook (3). Arrange on a dish and serve with a side of boiled carrots, corn and grated daikon radish dressed with ponzu sauce.
Cooking Basics
Japanese long onion - finely chopped
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im03.jpg)
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im04.jpg)
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im05.jpg)
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Carrots - rounds
![](/en/cookbook/basic/vegetables/img/carrot_im01.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im02.jpg)
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
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